Having soup as an appetizer or main course does more than warm you from the inside out. It can also help you: 

• Reduce calories. You can eat a satisfying amount of soup without consuming too many calories, and that's beneficial for managing your weight.
• Eat more veggies. Vegetables are packed with vitamins, minerals, and phytonnutrients  — substances in plant foods that promote healthy aging and help prevent some chronic diseases.
• Stay hydrated. Because soup has high water content, it may help with hydration. Water helps with lubricating joints, digesting food, and eliminating waste.

•    Olive oil spray
•    3     cups cubed butternut squash
•    1     cup diced yellow onion
•    1     cup diced leek
•    1     peeled and diced parsnip (about ¾ cup)
•    1     peeled and diced medium carrot (about ¾ cup)
•    ¹/4    tsp. kosher or sea salt
•    1½    tsp. garlic
•    1½ cups shredded cooked turkey breast (about 8 oz., weighed)
•    32 oz. (4 cups) no-salt-added turkey stock or no-salt-added chicken stock
•    ¹/4    tsp. black pepper
•    4     tsp. chopped fresh sage
•    2     tsp. chopped fresh thyme
•    2     tbsp. chopped fresh parsley

1. Preheat oven to 375 degrees.
2. Spray a large cookie sheet or baking pan with olive oil spray. Add diced vegetables, spray again, then sprinkle with ¼ teaspoon salt.
3. Roast for 30 minutes, stirring twice during roasting. Remove from oven.
4. After roasting the vegetables, let them cool a bit before adding them to a stock pot. Next, add garlic, turkey, stock and pepper.
5. Bring to a boil, reduce to low and cook for one hour.
6. Toss in the fresh herbs during the last 10 minutes of cooking.